Crispy Salt and Pepper Calamari with Yuzu Kosho Aioli Step-by-step instructions

Before you start

Before starting, ensure your workspace is organized and all ingredients are pre-measured. Prepare the squid by cleaning and cutting it into consistent rings. If using frozen squid, ensure it is completely thawed and dried.

Prepare your dredging station by mixing the potato starch and Sichuan salt and pepper in a shallow bowl. Have your wok and frying pot ready, and ensure you have a wire rack or paper towels lined on a plate to drain the calamari immediately after it comes out of the oil.

Instructions

Tenderizing

1. 1Tenderizing the Squid
   Combine the squid rings, milk, and baking soda in a large bowl. Ensure the squid is fully submerged. Let the mixture sit in the refrigerator for 15 minutes. This process tenderizes the protein fibers, ensuring the final result remains soft rather than rubbery.
   Look for The squid should be thoroughly coated and resting in the chilled milk mixture.
   Tip Do not exceed the 15-minute soak time, as the baking soda can begin to break down the texture too much.

The squid should be fully submerged in the milk and baking soda mixture. After 15 minutes, the squid will appear slightly more supple.

Ensure the mixture is kept cold in the refrigerator throughout this time to maintain food safety and optimal texture before the frying process begins.

Flash-Frying

2. 2Coating and Frying
   Remove the squid from the milk and pat dry. Dredge the rings thoroughly in the potato starch mixed with the Sichuan salt and pepper. Heat the frying oil to exactly 390°F (199°C). Carefully drop the squid into the oil and fry for exactly 75 seconds until golden and crisp. Remove immediately.
   Look for The coating should turn light golden and look very crispy.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Work in small batches to maintain the oil temperature at 390°F (199°C).

The calamari should be golden brown and look extremely crisp. The potato starch coating should be light and airy, not dense or heavy. Test one piece; it should shatter upon biting and reveal a tender, opaque interior. If the coating is pale, the oil temperature was likely too low.

Wok Tossing

3. 3Final Wok Toss and Aioli
   Heat a wok over high heat. Add the fried calamari, crispy fried garlic, and sliced green jalapeños. Toss quickly for about 30 seconds to incorporate the flavors and warm the aromatics. Ensure the house-made aioli is prepared and kept at 160°F (71°C) if cooking the eggs through, or use pasteurized eggs. Serve immediately with a side of yuzu kosho aioli and fresh lime wedges.
   Look for The garlic and peppers should be fragrant and lightly toasted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Ensure the wok is very hot before adding the ingredients to prevent the dish from becoming greasy.

The final dish should be aromatic, with the crispy garlic and jalapeños clinging to the calamari. The colors should be vibrant, with the green of the peppers contrasting against the golden squid. Serve immediately while hot to ensure the texture remains at its absolute peak.

Common mistakes

The most common mistake is overcrowding the fryer, which causes the oil temperature to plummet and leads to greasy, limp calamari. Always fry in small batches to keep the heat consistent.

Another error is failing to dry the squid properly; excess moisture creates steam under the starch coating, causing it to detach from the squid. Finally, do not skip the tenderizing step, as it is the only way to ensure the squid remains tender rather than tough.

How to tell it’s done

The calamari is perfectly done when the coating is golden and crisp, which should happen at the 75-second mark. The squid itself will be opaque, tender, and succulent.

Because it is cooked at a high temperature for a very short time, it will reach an internal temperature of at least 145°F (63°C), which is the safe standard for shellfish, while maintaining its delicate, non-rubbery texture.

• Shellfish: 145°F (63°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part